These spicy tuna tacos combine the delicacy of sashimi tuna with a savory marinade and a decidedly spicy lime mayo: the result is a balance between creamy textures and the fresh crunch of red cabbage. Perfect for an informal dinner or as a premium street food option, they are quick to prepare, carefully assembled, and served hot to enhance the smoky notes of seared tuna and the tangy contrast of lime.
Ingredients
- 400 g fresh tuna (sashimi-grade) (cut into 2 cm cubes)
- 8 pcs tortillas (12 cm diameter) (preferably corn, heated before serving)
- 150 g red cabbage (thinly sliced for the crunchy slaw)
- 1 pcs ripe avocado (sliced, not too soft)
- 60 ml mayonnaise (base for the spicy mayo)
- 30 ml sriracha or chili paste (adjust the amount according to desired spiciness)
- 30 ml soy sauce (preferably low-sodium)
- 15 ml sesame oil (for the tuna marinade)
- 20 ml lime juice (fresh, also used to season the slaw)
- 5 ml honey (to balance the spicy marinade)
- 30 ml extra virgin olive oil (to season the slaw and heat the pan)
- 50 g red onion (thinly sliced and lightly marinated with vinegar and sugar (optional))
- 2 pcs spring onions (thinly sliced for garnish)
- 10 g toasted sesame seeds (for finishing)
- 0.5 tsp salt (or as needed)
- 0.25 tsp ground black pepper (or white pepper for a milder tone)
Preparation
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1
Prepare the marinade by mixing soy sauce, sesame oil, honey, 10 ml of lime juice, and 1/2 of the sriracha; cut the tuna into regular cubes and season it with the marinade.
Durata indicativa: 5 min
Tip: Do not marinate the tuna for too long to avoid altering its texture: 10–15 minutes is sufficient.
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2
Put the marinade with the tuna in the refrigerator for 10 minutes while you prepare the other ingredients.
Durata indicativa: 10 min
Tip: If you prefer less spiciness, halve the sriracha in the marinade.
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3
Prepare the slaw: mix the red cabbage with 10 ml of lime juice, olive oil, a pinch of salt, and the red onion; let it marinate for a few minutes.
Durata indicativa: 8 min
Tip: Slice the cabbage very finely to achieve a crunchy and airy texture.
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4
Make the spicy mayo by mixing the remaining mayonnaise with sriracha and a few drops of lime juice; taste and adjust the spiciness.
Durata indicativa: 3 min
Tip: For a lighter version, use Greek yogurt instead of part of the mayonnaise.
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5
Heat a non-stick pan with a little oil and quickly sear the marinated tuna cubes: 1–2 minutes per side for a pink center cooking.
Durata indicativa: 4 min
Tip: For a slightly smoky finish, add a splash of soy sauce after removing the tuna from the pan.
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6
Heat the tortillas in a pan or in the oven to make them soft and flexible; prepare the servings by placing slaw, avocado, and tuna on each tortilla.
Durata indicativa: 6 min
Tip: Heat the tortillas covering them with a cloth to keep them warm and soft until serving.
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7
Complete with the lime mayo, sliced spring onions, sesame seeds, and a squeeze of lime juice; serve immediately.
Durata indicativa: 2 min
Tip: Serve the tacos hot to preserve the contrast between seared tuna and crunchy cabbage.
Notes and Tips
Do not marinate the tuna for too long to avoid altering its texture: 10–15 minutes is sufficient.
If you prefer less spiciness, halve the sriracha in the marinade.
Slice the cabbage very finely to achieve a crunchy and airy texture.
For a lighter version, use Greek yogurt instead of part of the mayonnaise.
For a slightly smoky finish, add a splash of soy sauce after removing the tuna from the pan.
Heat the tortillas covering them with a cloth to keep them warm and soft until serving.
Serve the tacos hot to preserve the contrast between seared tuna and crunchy cabbage.
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